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Stuffed Mashed Potato Nests

Deliciously crispy stuffed mashed potato nests that are creamy on the inside and customizable with your favorite filling. Perfect as an appetizer, side dish, or showstopper for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 nests
Course: Appetizer, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Potato Nests
  • 2.5 lbs russet potatoes, peeled and cubed About 4-5 medium potatoes
  • 4 tablespoons unsalted butter
  • 1/3 cup whole milk or heavy cream, warmed
  • 1/2 cup shredded cheddar cheese
  • 1 large egg yolk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • Cooking spray for the muffin tin
For the Classic Bacon and Cheese Filling
  • 6 strips bacon, cooked crispy and crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons chives or green onions, finely chopped
  • to taste Salt and black pepper
Optional Toppings
  • Extra sour cream for serving
  • Additional chopped chives
  • Hot sauce or paprika for garnish

Method
 

Preparation
  1. Peel and cube the russet potatoes into roughly 1-inch pieces. Place them in a large pot and cover with cold salted water.
  2. Bring the water to a boil over high heat, then reduce to a medium boil and cook the potatoes for 15 to 18 minutes until completely tender.
  3. Drain thoroughly and return to the pot, allowing to sit to steam off moisture for 1-2 minutes.
  4. Mash the potatoes until mostly smooth, then mix in the butter until melted, followed by the warmed milk or cream until thick and creamy.
  5. Add garlic powder, onion powder, salt, and pepper. Stir in the cheddar cheese and mix well. Finally, add the egg yolk and mix until fully combined.
  6. Let the mashed potato mixture cool slightly for about 10 minutes.
  7. Preheat the oven to 400°F (200°C).
Shaping the Nests
  1. Spray each cup of a 12-cup muffin tin with cooking spray. Optionally, dust with parmesan or breadcrumbs.
  2. Scoop 3-4 tablespoons of the potato mixture into each muffin cup and press firmly to shape nests with 1/2 inch thick walls.
  3. Refrigerate the muffin tin for 10 minutes before baking to help the nests firm up.
Baking
  1. Place the muffin tin on a baking sheet and bake for 20-25 minutes, until golden brown and firm to touch.
  2. Cool in the tin for 5 minutes before unmolding.
Filling
  1. While the nests bake, prepare the filling by mixing bacon, shredded cheddar, sour cream, and chives in a bowl. Season to taste.
  2. Carefully unmold each nest and fill with 1-2 tablespoons of the filling. Top with extra sour cream and chives.
  3. Serve warm.

Notes

Use russet potatoes for the best texture; ensure proper seasoning and texture to avoid soggy nests. Can be made ahead and reheated.